This picture makes me hungry just looking at it! I created this recipe back in 2018 when I was increasing my intake and really focusing on fueling BEFORE and AFTER my runs. I’m a breakfast food person so creating a recipe that I wouldn’t get tired of AND that would fuel my lifts and runs (and help me recover) was a MUST!
Back in 2018, I ate eggbake before my runs and lifts because it sat light, and then had these muffins after my runs. As my metabolism increased and I got hungrier before my runs, I transitioned to eating these muffins before my runs because they keep me fuller.
This recipe is VERY flexible. I switch up the veggies, protein, and carbs from week to week. This variation uses shredded carrots and buttercup squash (not butterNUT – there’s a difference!).
See recipes tab for more variations of this recipe, including using pumpkin, berries, banana, sweet potatoes, zucchini, and more!
Also, please note that I do NOT measure cinnamon. I LOVE cinnamon so I just dump it in and then add some more 🙂
